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Curry Tacos....
10 years ago
you should try making tacos with curry...
I recommend World Spice Merchants "Madras Curry"
Heres approximately what I use:
4 fl oz lime juice.
5 Tbs Madras Curry (ground)
1 Tbs Chipotle Chile (ground)
2 Tbs Cumin (ground)
1 Tbs Garlic powder. (puree of fresh garlic may be preferable here)
1 Tsp onion powder.
1 Tsp salt (sea salt?).
2 fl oz "vegetable" (soy) oil
6 fl oz orange juice.
I dont really measure anything, I toss some stuff into mix bowl and see what it tastes like, and might add and vary stuff... you will want to vary these per your taste and what you can get your hands on...
Prep:
Marinade the meat in this for a while. I generally use beef (really? yes!) and marinade it for about an hour at room temperature.
I cook it on a BBQ at its nominal temp (about 600F) for about 5 minutes per side.
I dibble excess marinade on each side of the meat after 1 minute and after turning.
I don't know what would work for chicken, but must caution about leaving it out unrefrigerated.
I generally use flank steak, and cut each flank into 4 pieces. sometimes I fillet those in half for better cook times
Other notes (read this too!!):
* The curry powder at the grocery store tends to be a mild curry high in turmeric.
* The curry powder at Trader Joes is kinda sweet, more like Madras Curry than others.
* "Hot" curry is not really that hot.
* I haven't tried Thai curry in these recepies. Its probably very hot.
One general observation: Really hot (spicy) food tends to bring out flavors you haven't experienced yet.
Cooking is Kaizen, push the limits, try again and again, you will figure out what works only by study and working at it.
I recommend World Spice Merchants "Madras Curry"
Heres approximately what I use:
4 fl oz lime juice.
5 Tbs Madras Curry (ground)
1 Tbs Chipotle Chile (ground)
2 Tbs Cumin (ground)
1 Tbs Garlic powder. (puree of fresh garlic may be preferable here)
1 Tsp onion powder.
1 Tsp salt (sea salt?).
2 fl oz "vegetable" (soy) oil
6 fl oz orange juice.
I dont really measure anything, I toss some stuff into mix bowl and see what it tastes like, and might add and vary stuff... you will want to vary these per your taste and what you can get your hands on...
Prep:
Marinade the meat in this for a while. I generally use beef (really? yes!) and marinade it for about an hour at room temperature.
I cook it on a BBQ at its nominal temp (about 600F) for about 5 minutes per side.
I dibble excess marinade on each side of the meat after 1 minute and after turning.
I don't know what would work for chicken, but must caution about leaving it out unrefrigerated.
I generally use flank steak, and cut each flank into 4 pieces. sometimes I fillet those in half for better cook times
Other notes (read this too!!):
* The curry powder at the grocery store tends to be a mild curry high in turmeric.
* The curry powder at Trader Joes is kinda sweet, more like Madras Curry than others.
* "Hot" curry is not really that hot.
* I haven't tried Thai curry in these recepies. Its probably very hot.
One general observation: Really hot (spicy) food tends to bring out flavors you haven't experienced yet.
Cooking is Kaizen, push the limits, try again and again, you will figure out what works only by study and working at it.
